Potstickers

Name: Potstickers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6 to 8 as an appetizer or snack
Cuisine: Chinese
Ingredients: 2 to 4 tablespoons oil for frying; 4 tablespoons soy sauce; 1 teaspoon dark sesame oil; ½ teaspoon sugar; ½ teaspoon all-purpose cornstarch; ½ teaspoon dark sesame oil; Dash of white pepper; 20 to 30 potsticker wrappers; 8 oz (250 g) ground pork or chicken; 1½ teaspoons salt, divided; 2 teaspoons dry white wine; 2 tablespoons finely chopped green onion (scallion), white and green parts; 4 oz (100 g) napa cabbage, cut into thin strips

Preparation info

Serves
6 to 8
as an appetizer or snack

Difficulty
Easy
Ready in
30 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

Also known as pan-fried dumplings and Peking ravioli, potstickers get their name from their crispy browned bottoms, which are achieved by the two-step cooking process of steaming followed by pan-frying. My mother and I used to teach people how to make this classic and beloved dumpling. Everyone would always “Ooh” and “Ahh” when they saw this cooking magic unfold before their very eyes. One of my favorite memories is of my mom teaching my twins how to make potstickers for Chinese New Year (t